This modern M’sian noodle bar in Sea Park is the only place that serves ‘cincai dinner’

Looking for a fun twist on dinner that’s deliciously casual and totally Malaysian? Well, head on over to Fifty Tales, a modern noodle bar in Sea Park that’s blending Chinese culture with a contemporary flair.

While they’ve got you covered for lunch too, Fifty Tales is the only place we’ve ever come across that serves what’s known as “cincai dinner.” What’s that, you ask? It sounds to us like it’s a no-fuss, relaxed dining experience where you can enjoy good food and a chill evening with friends or family.

Is that really all there is to it? I got the inside scoop straight from the Head Chef at Fifty Tales, so here’s everything you need to know about what this noodle bar in PJ has to offer.

Meet the trio behind Fifty Tales

Image Credit: Fifty Tales

It all started with three passionate foodies—Aaron Phua, Bimmy Soh, and Aaron Khor.

Each one brought something unique to the table and together, they’ve shaped Fifty Tales into the restaurant it is today.

Phua, who always dreamed of becoming a chef, took the first step in launching the business. He now serves as the beverage director, using his expertise to pair drinks with the perfect dishes.

Bimmy, the restaurant manager, originally trained as a dim sum chef and now oversees the dining room. He also created the signature Kaya Muachee dessert, training the team to perfect it. Last but not least, the affable Aaron Khor, head chef, curates the entire menu, from lunch to dinner, ensuring every dish reflects the restaurant’s vision.

Image Credit: Fifty Tales

What’s fascinating is how their individual personalities and backgrounds influence the restaurant’s menu and vibe. They all have deep respect for tradition but also believe that food should be fluid and evolve with the times. The trio constantly challenge the “why” behind traditional dishes. Striving to make each one more relevant to today’s generation, all while honouring their origins.

As Aaron put it, “How did Nasi lemak get to where it is now, and why does it stop there?” It’s this innovative spirit and curiosity that sets them apart, giving Fifty Tales its own distinctive style.

The spirit of Fifty Tales

Image Credit: Fifty Tales

When I asked Aaron to pick one noodle dish from their menu that best represents the spirit of Fifty Tales, he didn’t hesitate: it’s their OG Style noodles.

They created this noodle dish as their first, and it has been on the menu since day one—refined and perfected over time. “It represents everything we do at the restaurant,” Aaron said.

Made with whole eggs and no alkaline, these noodles are crafted in a way that nods to tradition, giving them a texture and taste that are both nostalgic and delicious. Tossed with roasted pork lard and a house-blend soy sauce, it’s a classic dish with a modern, elevated twist. It’s the perfect representation of what Fifty Tales stands for: honouring the past while making it relevant today.

Not a ramen bar

Image Credit: Coriander Cilantro on Google Review (left), Felicia (right)

Fifty Tales is decidedly not a ramen bar. While people often associate the ‘noodle bar’ concept with Japanese ramen joints, they’re flipping the script here.

After receiving feedback from customers who complained that their noodles weren’t authentic ramen, they made it clear: they don’t serve ramen. The playful “Not Ramen” shirts worn by the staff aren’t just for fun—they’re a statement.

While ramen bars are beloved and well-established, Fifty Tales prides itself on bringing a distinctly Malaysian and Chinese twist to the noodle scene. They’re here to establish themselves as a Chinese noodle bar focused on making high-quality noodles with the same dedication as ramen shops.

After all, a noodle bar at its core, is an eatery dedicated to the craft of making and serving noodles as its main signature dish—something Fifty Tales has mastered.

Not so cincai, cincai dinner

Image Credit: Fifty Tales

Now, let’s clear the air about the whole “cincai dinner” concept. As we suspected, it’s not just about the food, but the vibe too. We’re all familiar with the word cincai, a colloquial Malaysian term meaning ‘simple’ or ‘laid-back,’ and that’s exactly the atmosphere Fifty Tales embraces.

The founders wanted to break away from the traditional, sometimes intimidating Chinese banquet scene with its massive tables and oversized platters. Instead, they set out to create a dining experience that’s as relaxed as it gets: smaller portions perfect for intimate groups or families.

Aaron shared, “You could rock into our restaurant in shorts and slippers and have a good meal.” No pretenses, no need for elaborate attire or formalities, just excellent food in a space where you can unwind.

This relaxed approach also sets their lunch and dinner menus apart. Lunchtime offers a simple, approachable vibe, while dinner brings a more refined yet still relaxed experience—staying true to the ethos of enjoying great food in a laid-back setting.

Always evolving, always surprising

Image Credit: Fifty Tales (left), Lionel Lau on Google Review (right)

If there’s one thing this trio is known for, it’s their creativity in the kitchen. The team plans a year in advance, constantly brainstorming and testing new dishes, ensuring the menus evolve every 3-4 months. They believe staying proactive is key in the restaurant business.

However, it’s not about tossing random ideas into the pot. The team thoughtfully crafts each dish through a detailed process of research, development, and test runs with the partners and chefs. The goal is perfection—they won’t serve a dish unless they’re certain it’s right.

What’s refreshing is that, despite the careful planning, they’re not here to please everyone. Instead, they focus on telling their story through food, creating a memorable experience for those open to it. While they know they can’t satisfy every customer, their priority is to share their vision and offer a unique, enjoyable experience.

Image Credit: Laney Low on Google Review

The trio’s one-of-a-kind touch

From where I’m standing, Fifty Tales puts a bold spin on what we perceive as a noodle bar, offering a dynamic blend of Chinese and Malaysian flavours with a modern, laid-back vibe.

With their innovative dishes and unique “cincai dinner” concept, founders Aaron, Bimmy, and Aaron, are redefining what it means to dine casually without compromising on quality. It was a pleasure speaking with head chef Aaron and gaining insight to their creative process and vision for the restaurant. Three creatives but one exceptional noodle bar.

If you’re looking for a dining experience that’s both relaxed and full of character, Fifty Tales in Sea Park is the place to be. The trio may look intimidating but they’re super friendly, so don’t be shy and say hello!